Coli‐aerogenes Bacteria in Raw Milk

Thomas, S. B.

doi:10.1111/j.1365-2672.1955.tb02090.x

Cited by 11 publications

(4 citation statements)

References 50 publications

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“…Several of the organisms appear to be true coli-aerogenes bacteria, though some are peculiar in that they give typical reactions in presumptive tests at 30" but not at 37". This phenomenon is well known in other fields (Thomas, 1955). The use of incubation at 30' rather than 37" is likely to yield more positives, but it seems that the significance of presumptive coli-aerogenes bacteria recovered at the lower temperature may be questionable.…”

Section: Discussionmentioning

confidence: 94%

Cold‐tolerant Fermentative Gram‐negative Organisms From Meat and Other Sources

Eddy

Kitchell

1959

Journal of Applied Bacteriology

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From various chilled meats, twenty-eight strains of coli-asrogenes bacteria and one Aermonaa were isolated which grew well at + 1.5' and some at -1.5". The optimum growth temperature for most of these strains waa nearer 37' than 30'. Nine strains (including the Aerontolzas) fermented lactose rapidly, the remainder slowly or not at all. All the strains which fermented lactose rapidly with the production of gas gave positive presumptive coli-aerogenes tests in MacConkey's broth at 30°, but only five were positive at 87'; none was positive at 44". Because such organisms can attain populations of millions/cm*, they could confuse the interpretation of presumptive coli-asrogenes tests made on chilled meat.

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Section: Discussionmentioning

confidence: 94%

Cold‐tolerant Fermentative Gram‐negative Organisms From Meat and Other Sources

Eddy

Kitchell

1959

Journal of Applied Bacteriology

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“…Thus the formation of acid and gas in MacConkey's broth at 37" and at 44" is retained aa the essential criterion for the determination of the coliaerogenes and E. coli I contents respectively in the assessment of the sanitary quality of water in Britain (Report, 1956a). However, incubation at 30" is used in England and Wales for the routine enumeration of coli-aerogenes bacteria in milk and milk products, where 'low temperature' strains of Klebsiella and Citrobacter are among the most active spoilage organisms (Thomas, 1955; Thomas, Hobson t Elson, 1958).…”

Section: Discussionmentioning

confidence: 99%

Coli‐aerogenes Bacteria in Farm Water Supplies

Thomas¹,

Hobson²,

Druce³

et al. 1959

Journal of Applied Bacteriology

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Farm water supplies giving 37" positives in MacConkey's broth within 24 hr. had a much higher incidence of presumptive Bact. coli type I than those which gave 37' positives during the second day of incubation only; presumptive Bact. coli reactions were obtained with SiiO,& of the 7,522 tubes positive in 24 hr. compared with 23% for the 7,593 tubes showing positive reactions during the second day at 37".

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“…As Elliker et al (5) have demonstrated, undesirable bacteria such as psychrotrophic members of the genus Pseudomonas may be present, even though coliform bacteria are absent in pasteurized product. Some strains of coliform bacteria, particularly Escherichia freundii and Aerobacter aerogenes, may cause a ropy or slimy condition when growing in milk, •a problem which has been reviewed by Thomas (19) and by Panes and Thomas (15). Hartley et al (9,10) have reviewed the literature concerning coliform bacteria in raw milk.…”

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confidence: 99%

Evaluation of Methods for Detection of Coliform Bacteria in Raw Milk1

Fé

Nelson

1972

Journal of Milk and Food Technology

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Estimates of populations of “total” coliform bacteria in raw mi1k were quantitatively essentially the same when Violet Red Bile agar incubated at 32 C and Lauryl Sulfate Tryptose Broth incubated at 37 C were used. Qualitatively, LST tended to favor recovery of a greater proportion of Aerobaoter aerogenes and IMViC-irregular types. Of the 46 isolates that produced ropiness, 35 were recovered from LST. Escherichia coli populations, as determined on EC medium incubated at 44.5 C, showed no constant relationship to total coliform population. Summer samples contained not only greater numbers of E. coli but also these organisms constituted a greater proportion of the coliform population.

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Coli‐aerogenes Bacteria in Raw Milk

Cited by 11 publications

References 50 publications

Cold‐tolerant Fermentative Gram‐negative Organisms From Meat and Other Sources

Cold‐tolerant Fermentative Gram‐negative Organisms From Meat and Other Sources

Coli‐aerogenes Bacteria in Farm Water Supplies

Evaluation of Methods for Detection of Coliform Bacteria in Raw Milk1

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